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Tilapia Tacos with Cilantro Lime Slaw
corn and black bean salsa

Active: 25 min Total: 30 min

Fish tacos get topped with a fresh lime slaw and a quick corn and black bean salsa for lots of fresh flavors!

Tags

Ingredients

Servings:
4
Metric
Tilapia Tacos:
  • Tilapia (sub cod or other white fish) - 4 fillets
  • Cumin, ground - 1/2 tsp
  • Cooking oil - 1 Tbsp
  • Tortillas (6" / 15 cm), corn or flour - 8
  • Sriracha or hot sauce (opt) - for serving
Cilantro-Lime Slaw:
  • Cilantro, fresh - 1/2 bunch, chopped
  • Napa cabbage (sub coleslaw mix) - 4 oz, thinly sliced
  • Limes, juice - 2
  • Sugar - 2 tsp
  • Cooking oil - 1 Tbsp
Corn and Black Bean Salsa:
  • Cilantro, fresh - 1/4 bunch, chopped
  • Jalapeños - 1, seeds removed, chopped
  • Corn kernels, frozen or fresh (1 ear corn = ~1 cup / 165 g) - 1 1/2 cups
  • Black beans (1 can = 14 oz / 397 g) - 1 can, drained and rinsed
  • Limes, juice - 1
  • Rice vinegar - 2 tsp
  • Cooking oil - 2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Cilantro (for slaw and salsa) - Prep as directed. (Can be done up to 3 days ahead)
  2. Make corn salsa - Corn / Jalapenos - Prep as directed. Rinse and drain black beans. Combine corn, jalapenos, black beans, cilantro (just salsa's portion), lime juice, vinegar and cooking oil. Season with salt and pepper. (Can be done up to 3 days ahead)
  3. Dress slaw - Thinly slice cabbage. Toss with cilantro, lime juice, sugar and cooking oil. Season with salt and pepper. (Can be done up to 1 day ahead)
  4. Prep tilapia - Rinse fish and pat dry. Season with cumin and some salt and pepper.

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Make

  1. Turn on your oven’s broiler and place an oven rack about 6 inches (15 cm) below it. Line broiler pan with foil and brush with cooking oil. Place tilapia on foil skin-side down and broil until cooked through ~3 to 4 minutes (more or less depending on the thickness of the fish). Watch it closely near the end to make sure it doesn't overcook.
  2. Just before serving, cover tortillas with a slightly damp paper towel and warm in the microwave ~10 seconds.
  3. Assemble fish tacos by dividing tilapia between all of the tortillas. Top each with slaw and corn salsa. Finish with sriracha or other hot sauce if you like a little extra spice!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (119)
Gluten-free (12)
Paleo (12)
Vegetarian (9)

54 reviews

The fish was flavorless, the salsa was dull and the lime was too much everywhere.

By: Benjamin
Posted: Jul 30, 2015
Diet: Gluten-free
0 Helpful

Easy and super yummy!

By: Tracy
Posted: Jul 30, 2015
Diet: Original
0 Helpful

Really good. Didn't use tortillas, but still really good.

By: Maria
Posted: Jul 29, 2015
Diet: Original
0 Helpful

We used leftover peach-cucumber salsa on these tacos.

By: Katie
Posted: Jul 29, 2015
Diet: Original
0 Helpful

Loved everything about it!

By: Nescett
Posted: Jul 29, 2015
Diet: Original
0 Helpful

I think it would have been really, really good with a bit of cheese. Otherwise, love the fresh flavors.

By: Amanda
Posted: Jul 29, 2015
Diet: Vegetarian
0 Helpful